Italian Fruit Salad

Name: Italian Fruit Salad
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 3 servings
Ingredients: 1/2 cup grated Parmesan cheese; 1 container (5 oz.) DOLE® Arugula; 1 can (11 oz.) DOLE® Mandarin Oranges, drained; 1 cup green grapes, cut in half; 1 pkg. (6 oz.) prosciutto slices, cut into 1/2-inch strips; 1/2 cup DOLE® Whole Pitted Dates; Aioli Dressing (recipe below)

Getting reviews...

Total: 30 min

Prep: 30 min

Yield: 3 servings

Total: 30 min

Prep: 30 min

Yield: 3 servings

Ingredients

Deselect All

1/2 cup grated Parmesan cheese

1 container (5 oz.) DOLE® Arugula

1 can (11 oz.) DOLE® Mandarin Oranges, drained

1 cup green grapes, cut in half

1 pkg. (6 oz.) prosciutto slices, cut into 1/2-inch strips

1/2 cup DOLE® Whole Pitted Dates

Aioli Dressing (recipe below)

Directions

Preheat oven to 350 degrees F.
Sprinkle Parmesan cheese evenly on foil-lined 13x9-inch baking pan sprayed with nonstick cooking spray. Bake 9 to 11 minutes or until cheese is melted and lightly browned; cool in pan. Break "crisps" into irregular-sized pieces.
Divide salad on 3 large plates. Arrange oranges, grapes, prosciutto strips and dates on top of each salad. Drizzle with Aioli Dressing, to taste. Garnish with cheese "crisps." Refrigerate any remaining dressing.
Aioli Dressing: Combine 1/3 cup red wine vinegar, 2 tablespoons water, 5 garlic cloves, finely minced, 1 pasteurized egg or 1/4 cup egg substitute, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon prepared yellow mustard in blender container. Cover; blend at medium speed. Slowly add 1/3 cup olive oil and 1/3 cup vegetable oil in thin stream, until blended. Makes about 1-1/2 cups.